Randy's Vegetarian Cookbook

Lasagna

Tomato Sauce:
1/4 cup finely chopped onions
1  clove garlic, finely chopped
2 Tblsp finely chopped parsley
1  28-oz can whole tomatoes, undrained
2  6-oz cans tomato paste
2 tsp dried oregano
1 tsp dried basil
2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne
1/2 cup water
  
Remaining Ingredients:
1/2 pound lasagna
1 pound Mozzarella cheese, diced
1 pound ricotta or cottage cheese
1 cup grated Parmesan cheese
  
Use 1 (2 1/2 qt) rectangular glass baking dish
  
Yield: 8 to 10 servings.

Make tomato sauce: Saute onion, garlic and parsley until tender, about 5 minutes. Add rest of sauce ingredients and stir gently to mix well. Bring to boiling; reduce heat. Simmer, covered 1 1/2 hours stirring occasionally.

Preheat oven to 350°F. Meanwhile, cook lasagna as package label directs. Drain; rinse with hot water. Lightly grease baking dish, then lightly coat it with tomato sauce (to prevent sticking). Layer half the ingredients in this order: lasagna, Mozzarella, ricotta, tomato sauce, Parmesan cheese. Repeat. Bake 30 to 35 minutes or until cheese is melted and lasagna is heated through.
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